Scope and General Purpose of Job: Ensures the smooth running of the Outlet Kitchen in accordance with the hotel’s standards and financial goals

Administration

Ensures all culinary activities are aligned with the outlet’s re-opening strategy, positioning, and long-term business objectives, with full ownership of execution timelines and deliverablesLeads recruitment and onboarding of team members, ensuring strong team structure aligned with operational needsWorks closely with Executive Chef, consultants, and Food Beverage to design, test, and implement menus that reflect concept identity, market demand, and profitabilityCollaborates with Sales Marketing (SM) and FB on launch planning, promotions, and continuous business development initiativesDrives execution of opening critical path, ensuring all operational milestones are completed within required timelinesPrepares, updates, and enforces Departmental Operations Manuals to reflect current operational standards and expectationsConducts regular briefings and meetings to align the team on priorities, performance, guest expectations, allergen awareness, and operational discipline

Customer Service (Guest Experience Hospitality with Personality)

Ensures all culinary team members deliver exceptional guest service with energy, authenticity, and personality, beyond standard expectationsActs as the face of the outlet, engaging with guests, media, and stakeholders to enhance brand presence and guest connectionDrives a strong guest-first culture, ensuring all food is prepared with pride, attention to detail, and understanding of guest expectationsHandles guest feedback and complaints with urgency, professionalism, and accountability, ensuring complete resolution and follow-upBuilds strong internal relationships with other departments to ensure seamless service delivery

Financial (Business Ownership Performance Management)

Overall Responsibility

Owns food cost, labor cost, and overall kitchen profitability, ensuring alignment with budget and financial targetsDrives productivity through strategic manpower planning, multi-skilling, and efficient scheduling

High Season Management

Proactively scales operations to handle increased business volume while maintaining highest standards of quality and serviceEnsures optimal manpower deployment to maximize efficiency and service speed without compromising standardsMaintains control and consistency during high-pressure operations

Low Season Management

Actively optimizes labor structure to control payroll cost without impacting operational readinessAdjusts production planning to reduce waste and overproductionMaximizes efficiency through cross-utilization of team members and lean operations

Cost Control Efficiency

Ensures disciplined portion control, waste management, and efficient resource utilizationRegularly reviews performance data and implements corrective actions to improve profitability

Marketing Concept Development

Supports the Executive Chef in identifying marketing and PR opportunities to drive business growth and brand awarenessCollaborates with Marketing to create engaging content and maintain strong social media presence aligned with the outlet conceptContinuously evaluates market trends, competitors, and supplier opportunities to maintain a competitive and innovative offeringDrives consistency and uniqueness of the outlet’s culinary identity

Operational (Execution Leadership)

Ensures all company standards and brand expectations are consistently implemented and maintainedOversees all kitchen operations, ensuring quality, consistency, timing, and presentation are maintained at all timesLeads by example in the kitchen, especially during peak periods, making real-time operational decisionsPlans menus, production levels, and resource utilization based on business demand, seasonality, and market conditionsEnsures food is prepared à la minute where required, maintaining freshness and culinary integrityMonitors preparation methods, portioning, plating, and overall product qualityEnsures strong coordination between kitchen sections and other departmentsContinuously reviews and improves operational efficiency and product consistency

Allergen Special Dietary Ownership (CRITICAL RESPONSIBILITY)

Takes full ownership of allergen management within the kitchen, ensuring zero tolerance for errorsEnsures strict procedures for allergen control across all stages: receiving, storage, preparation, and serviceImplements and enforces systems to prevent cross-contamination, including dedicated equipment and clear labelingPersonally verifies all special dietary dishes before service to ensure accuracy and guest safetyTrains and continuously reinforces team awareness and discipline in allergen handlingEnsures clear communication between kitchen and service team regarding all special dietary requirements

Hygiene Food Safety Leadership

Owns overall hygiene and food safety standards across the kitchen, ensuring full HACCP compliance at all timesDrives a culture where hygiene is a daily discipline, not only an audit requirementConducts regular inspections and ensures the kitchen is always audit-readyEnforces strict standards in cleaning, storage, temperature control, labeling, and equipment handlingWorks closely with Stewarding to maintain the highest cleanliness standards across BOH areas

Personnel (Leadership Team Development)

Leads, develops, and motivates the culinary team to achieve high performance and operational excellenceEnsures effective manpower planning aligned with business levels and operational requirementsSupervises performance of Outlet Chefs and ensures accountability at all levelsProvides coaching, training, and development opportunities to build a strong and capable teamDelegates responsibilities clearly while maintaining ownership and oversightDrives a culture of discipline, responsibility, teamwork, and continuous improvementConducts performance evaluations and supports team members’ professional growthReinforces company values, policies, and operational standards

Other Duties

Actively participates in training sessions, meetings, and continuous development initiativesEnsures compliance with all company policies, safety regulations, and legal requirementsMaintains high professional standards in grooming, behavior, and representation of the brandBuilds strong professional relationships within the industry and business communityResponds proactively to changes in business needs, market conditions, and operational requirementsPerforms any additional duties as assigned to support the overall success of the operation

Scope and General Purpose of Job: Ensures the smooth running of the Outlet Kitchen in accordance with the hotel’s standards and financial goals

Administration

Ensures all culinary activities are aligned with the outlet’s re-opening strategy, positioning, and long-term business objectives, with full ownership of execution timelines and deliverablesLeads recruitment and onboarding of team members, ensuring strong team structure aligned with operational needsWorks closely with Executive Chef, consultants, and Food Beverage to design, test, and implement menus that reflect concept identity, market demand, and profitabilityCollaborates with Sales Marketing (SM) and FB on launch planning, promotions, and continuous business development initiativesDrives execution of opening critical path, ensuring all operational milestones are completed within required timelinesPrepares, updates, and enforces Departmental Operations Manuals to reflect current operational standards and expectationsConducts regular briefings and meetings to align the team on priorities, performance, guest expectations, allergen awareness, and operational discipline

Customer Service (Guest Experience Hospitality with Personality)

Ensures all culinary team members deliver exceptional guest service with energy, authenticity, and personality, beyond standard expectationsActs as the face of the outlet, engaging with guests, media, and stakeholders to enhance brand presence and guest connectionDrives a strong guest-first culture, ensuring all food is prepared with pride, attention to detail, and understanding of guest expectationsHandles guest feedback and complaints with urgency, professionalism, and accountability, ensuring complete resolution and follow-upBuilds strong internal relationships with other departments to ensure seamless service delivery

Financial (Business Ownership Performance Management)

Overall Responsibility

Owns food cost, labor cost, and overall kitchen profitability, ensuring alignment with budget and financial targetsDrives productivity through strategic manpower planning, multi-skilling, and efficient scheduling

High Season Management

Proactively scales operations to handle increased business volume while maintaining highest standards of quality and serviceEnsures optimal manpower deployment to maximize efficiency and service speed without compromising standardsMaintains control and consistency during high-pressure operations

Low Season Management

Actively optimizes labor structure to control payroll cost without impacting operational readinessAdjusts production planning to reduce waste and overproductionMaximizes efficiency through cross-utilization of team members and lean operations

Cost Control Efficiency

Ensures disciplined portion control, waste management, and efficient resource utilizationRegularly reviews performance data and implements corrective actions to improve profitability

Marketing Concept Development

Supports the Executive Chef in identifying marketing and PR opportunities to drive business growth and brand awarenessCollaborates with Marketing to create engaging content and maintain strong social media presence aligned with the outlet conceptContinuously evaluates market trends, competitors, and supplier opportunities to maintain a competitive and innovative offeringDrives consistency and uniqueness of the outlet’s culinary identity

Operational (Execution Leadership)

Ensures all company standards and brand expectations are consistently implemented and maintainedOversees all kitchen operations, ensuring quality, consistency, timing, and presentation are maintained at all timesLeads by example in the kitchen, especially during peak periods, making real-time operational decisionsPlans menus, production levels, and resource utilization based on business demand, seasonality, and market conditionsEnsures food is prepared à la minute where required, maintaining freshness and culinary integrityMonitors preparation methods, portioning, plating, and overall product qualityEnsures strong coordination between kitchen sections and other departmentsContinuously reviews and improves operational efficiency and product consistency

Allergen Special Dietary Ownership (CRITICAL RESPONSIBILITY)

Takes full ownership of allergen management within the kitchen, ensuring zero tolerance for errorsEnsures strict procedures for allergen control across all stages: receiving, storage, preparation, and serviceImplements and enforces systems to prevent cross-contamination, including dedicated equipment and clear labelingPersonally verifies all special dietary dishes before service to ensure accuracy and guest safetyTrains and continuously reinforces team awareness and discipline in allergen handlingEnsures clear communication between kitchen and service team regarding all special dietary requirements

Hygiene Food Safety Leadership

Owns overall hygiene and food safety standards across the kitchen, ensuring full HACCP compliance at all timesDrives a culture where hygiene is a daily discipline, not only an audit requirementConducts regular inspections and ensures the kitchen is always audit-readyEnforces strict standards in cleaning, storage, temperature control, labeling, and equipment handlingWorks closely with Stewarding to maintain the highest cleanliness standards across BOH areas

Personnel (Leadership Team Development)

Leads, develops, and motivates the culinary team to achieve high performance and operational excellenceEnsures effective manpower planning aligned with business levels and operational requirementsSupervises performance of Outlet Chefs and ensures accountability at all levelsProvides coaching, training, and development opportunities to build a strong and capable teamDelegates responsibilities clearly while maintaining ownership and oversightDrives a culture of discipline, responsibility, teamwork, and continuous improvementConducts performance evaluations and supports team members’ professional growthReinforces company values, policies, and operational standards

Other Duties

Actively participates in training sessions, meetings, and continuous development initiativesEnsures compliance with all company policies, safety regulations, and legal requirementsMaintains high professional standards in grooming, behavior, and representation of the brandBuilds strong professional relationships within the industry and business communityResponds proactively to changes in business needs, market conditions, and operational requirementsPerforms any additional duties as assigned to support the overall success of the operation